Growing up in Singapore, I never thought that I have to make this rice snack as it is widely available in the food courts, restaurants and coffee shops. Now, living in the States, a lot of South East Asian dishes and Asian snacks are very difficult to come by. Not many SE Asian restaurants you can go to enjoy all these special dishes. You can only find a very small own kitchen. Normally, this snack is cooked with chicken but I preferred the combination ones. The name for the dish with chicken is called Loh Mei Kai and combination kind is called Loh Mei Fun. Recently, I made this snack for my neighbor who loves any food that make of glutinous rice.
5 cups glutinous rice, washed and soaked with water preferably overnight (Minimum 6 hours)
6-8 shitake mushrooms, soaked, removed stems and sliced
1 cup dried shrimps, washed and soaked with hot water, drained
3 tablespoons canola/vegetable/corn oil, divided
1 Chinese sausage or thick-cut bacon, finely diced
1 small red onion, peeled and finely diced
3 cloves garlic, peeled and finely chopped
2 stalks green onion, cleaned and cut diagonally ¼ inch wide
1 tablespoons dark soy sauce, if you preferred saltier, add accordingly
1 tablespoon oyster sauce
½ teaspoon ginger juice
Salt and Pepper to taste
2 teaspoons sesame oil
½ cup of chicken broth/water
Prepare the Chinese steamer with enough water over medium high heat, drain the glutinous rice and place in a greased cake pan or a steam-proof deep bowl and steam for 30 minutes. Remove, and mix in 1 tablespoon canola/vegetable/corn oil into the cooked rice and stir to combine until well incorporated. Covered and set aside.
Heat a wok or frying skillet/pan with the remaining oil over medium high heat, add the Chinese sausage or thick-cut bacon and stir-fry until the sausage/bacon is crispy or golden brown. Add in the garlic and red onions until fragrant. Stir in the shitake mushrooms and the soaked dried shrimps. Reduce the heat, combine well and add in the glutinous rice, dark soy sauce, oyster sauce, ginger juice, salt, pepper, chicken broth/water and sesame oil. Toss the rice well and taste to adjust the seasonings and add in the green onions and give another toss. Turn off the heat.
Meanwhile, reheat the 2/3 tiers Chinese steamer, (if the water is low, add more) over medium heat.
Prepare 6-8 bowls (size of Chinese rice bowls) and grease light with some oil; spoon the glutinous rice mixture in the bowl and compact a little (do not over filled the bowl). Continue doing until all the rice is used up.
Place the finished bowls into the Chinese steamer and steam for another 30-35 minutes. Serve will it is warm with some sweet soy sauce or chili sauce. Enjoy, Enjoy, Enjoy.